Apple, Chèvre, and Honey Puff Pastry Tart

Yields 4 to 6 servings
Prep time: 25 minutes
Cook time: 30 minutes

INGREDIENTS

  • 1/2 (17.3 oz/490 g) box frozen puff pastry (you will only need 1 sheet of puff pastry), thawed
  • 1 cup Laura Chenel’s Goat Cheese Crumbles for food service, or crumble Original Log
  • 1/4 cup honey (preferably dark), divided
  • 2 small crisp-sweet apples (about 3/4 pound), such as Gala, peeled, quartered, cored, and thinly sliced (see Notes)
  • 1 teaspoon chopped fresh rosemary
  • 1/8 teaspoon sea salt

DIRECTIONS

  1. Preheat the oven to 375°F. Line a large rimmed baking sheet with parchment.
  2. On a lightly floured work surface, roll the pastry out to a 10-inch square, then transfer it to the prepared baking sheet. Prick the pastry all over with a fork, then fold in 3/4-inch of each edge, forming a doubled pastry border on all sides. Sprinkle the cheese inside the border, then drizzle with 2 tablespoons of the honey. Arrange the apples on top, then sprinkle with the rosemary and salt. Bake until the pastry is golden brown and the apples are crisp-tender, 30 to 35 minutes.
  3. Drizzle with the remaining 2 tablespoons of honey. Let cool slightly before serving warm, or cool entirely and serve at room temperature.

NOTES
Apples: If you prefer a softer texture for the cooked apples, use a baking-type apple, such as Jonathan or Rome Beauty.
Try this tart using other fruits as well—strawberries or apricots in the spring and summer, figs or pears in the fall

Apple, Chevre, and Honey Puff Pastry Tart.jpg